Curly Endive Salad with Croutons and Bacon

Curly Endive Salad with Croutons and Bacon

Curly endive with croutons and bacon in a warm mustard-garlic vinaigrette.

The classic French salad « frisée aux lardons » was perfected by the famous chef Escoffier in the 19th century. Here is our version.

2 servings
Preparation 10 min
Cooking 10 min

260 calories per serving 


3 cups curly endive, torn into bite-size pieces   120 g
2 slices bacon, chopped   40 g
3 tbsp olive oil   45 mL
2 slices bread, whole wheat, cut into small cubes   70 g
1 clove garlic, finely chopped    
1/2 tbsp wine vinegar   8 mL
1 tsp Dijon mustard   5 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
  paper towels    


  1. Tear the lettuce leaves into bite-size pieces and put them in a salad bowl. Set aside.
  2. Heat a nonstick pan over medium heat. Chop the bacon and add it to the pan. Fry until browned, then remove it and set it aside on a paper towel to absorb the excess fat. Leave the accumulated drippings in pan.
  3. Add half of the olive oil to the pan over medium heat. Cut the bread slices into small cubes and add them to the pan. Fry the cubes, with frequent turning, until browned, about 7 min. Remove the bread cubes with a slotted spoon or tongs and drain them on paper towels.
  4. Add the remaining oil to the pan over low heat. Finely chop the garlic and add it to the pan. Cook 1 min, with stirring, then pour in the vinegar and mustard. Warm through and season to taste with salt and pepper. Pour the dressing over the salad, then add the bacon and croutons. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (120g)


% DV*

* DV = Daily Value




18 g

28 %

Saturated 3 g
+ Trans 0 g

15 %


5 mg


360 mg

15 %


19 g

6 %


4 g

17 %


7 g


7 g

Vitamin A

10 %

Vitamin C

6 %


6 %


15 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: 1 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Source of :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Good source of :
Fibre, Magnesium, Vitamin B1, Vitamin E
Excellent source of :
Folacin, Manganese, Selenium, Vitamin K

More info

This recipe is in the following categories: Vegetables | First courses/Appetizers | Salads | High Fibre | French

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